The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-02-16
HOUSEHOLD HINTS.

In Russia they soak potatoes and then
Try them. There is no accounting fol
taste.
Frozen fish, game and poultry is au
abomnation, and one of these days the
law will interfere.
For n change, the center OF apple pie
is now cut out. and the hole filled in
with 'somo delicious jelly
In England they hold that oysters
and mushrooms are essential to the sue
cess of n beefsteak pudding.
Comb honey may be ripened by plac-
ing II in n dry. warm room properly
ventilated. If placed in damp room
it will rrceve moisture, swell and burst
the Gaping
Halibut fish cakes have crowded to
the wall the old-fashioned "way back"
ones in which cod used to figure so ex-
tepsively, and advanced fashionable
people call them ''plscatorial patties."
Gingerbread Without Eggs-This
recipe. sent by II farmers wife, may
prove useful this time of the year:
Three cups of flour, one cup molasses
one of sugar, one of sour milk, one
heaping teaspoonful butter, two tea
spoonfuls saleratus, two teaspoons gin.
ger, one Of cinnamon.
Boiled Cider Apple Saucc-One-half
bUshel sweet apples, four pounds Of
sugar, n few ounces; put in sweet ci-
der enough to cover the apples, boil and
skim for four or five hours. This is
superior to the old fashioned boiled ci-
der apple sauce, which was made of ci-
der that had been boiled down separate
", instead of doing all the cooking in
the same operation,
A bangle board" appears to be an
almost indispensable article nowadays
in every well regulated home. A board
about six inches square and covered
with any desirable color of plush or vel
vet is much prettier than the decorated
rollng-pn so often seen. A half dozen
of brass hooks and Il ribbon to match
the cover of your board, to hang it up
by is all that is necessary for the COM
pletion of such an ornament or ar
ticle.
Sardne Sandwiches-Sa rdines picked
up fine and mixed with cold boiled ham,
also minced fine, and all well seasoned
with regular mayonnase dressing,
make delicious filling for sandwiches
for lady's afternoon or cold
luncheon. The bread should be cut
very thin and sparingly buttered. They
can be piled up in slices or rolled and
tied with narrow ribbon now in style.
Sweet Potato Lunch-Sweet potatoes
cooked in this way are delicious for
lunch, although they are liked by many
persons for dinner: After boiling the
potatoes peel them and slice them
lengthwise. Put n layer of the slices
in buttered dish, sprinkle them with
cinnamon and sugar and put tiny bits
of butter here and there; add another
layer of potatoes, sprinkling them as
before, and continue till all are used,
putting little more butter on top of the
last layer. Bake in good oven
delicate brown and serve.
Hickorynut Cake-Four eggs, two
cups of sugar, one-half cup of cream
or butter, two and one-half cups of
flour, two teaspoonfuls of baking
powder. Bake in jelly tins and be-
tween the layers spread the following
cream: Two eggs one cup of sugar,
two heapng tablespoonfuls of corn
starch. one coffee cupful of hickory
nut meats, one pint of milk. Beat
the eggs. sugar, corn starch and nuts
all together, and stir il into the pint Of
milk while il is boiling; let it cook as
thick as custard, and when cold.
spread it between the layers.
Relishing, wholesome salads may
without expense be prepared so taste
fully that they often prove the most
attractive dish upon the table. And
what dish is handsomer than chicken
in iellyP With only the cost of the
small amount of geatine required to
give additional stiffness to the chicken
Jelly, any farmers poultry yard and
garden will furnish the materials for
these and numerous other delicacies
that in city are unattainable save to
the comparative few. Equally tempt
ing are quaking molds of jelly, holding
in their shining depths fresh. canned
or nreseryed fruits,